Hoisin Miso Glazed Trout with Cucumber Carrot Salad

This hoisin miso glazed trout brings together the best of East Asian flavors in one easy oven-roasted dish. The sweet and tangy glaze caramelizes on the fish, creating a beautiful crust while keeping the flesh tender and flaky. Paired with a refreshing sesame cucumber carrot salad and fluffy jasmine rice, this meal is both elegant and simple to prepare.

Perfect for a quick weeknight dinner or a special occasion, this recipe uses everyday ingredients to deliver a restaurant-quality experience. The glaze combines hoisin sauce, miso concentrate and umami ginger sauce for a complex savory-sweet profile that complements the rich trout beautifully.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim and quarter cucumbers lengthwise; slice crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. In a medium bowl, combine cucumbers, scallion whites, carrots, dressing, 1 tsp vinegar and ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings). Season generously with salt and pepper. In a small bowl, combine hoisin, miso sauce concentrate and umami ginger sauce; set aside.
3. Pat trout dry with paper towels; season all over with salt and pepper. Place trout, skin sides down, on a baking sheet. Evenly spread tops of trout with hoisin miso glaze. Roast on top rack until trout is cooked through, 10-12 minutes.
4. Fluff rice with a fork. Divide rice, trout and cucumber carrot salad between plates. Sprinkle everything with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or arctic char work well as substitutes. Adjust cooking time based on thickness.

What can I use instead of sesame dressing?

A simple mix of rice vinegar, sesame oil and a pinch of sugar can mimic the flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.